16 salted anchovy remove salt and bones and arrange anchovy on a platter. In the meantime boil 2 eggs until hard.
For the sauce, finely chop 2 galic cloves, 2 handfull parsley as well as the hard-boiled eggs and mix in a bowl together with 2 tbsp. VieVinum 2002 White-Wine-Vinegar, 1 cup PRIMA SPREMITURA Olive Oil and season with 1 pinch salt and 1 pich chili.
Carefully blend all ingredients using a fork and pour the sauce onto the anchovy until they are completely covered with liquid.
Set aside for 6 to 7 hours before serving.
